Macaron Infiniment Pistache
Pierre Hermé
A pistachio macaron with a delicate flavor, enhanced with pistachio paste and a touch of natural bitter almond extract for depth and aroma.
Macaron Infiniment Pistache
Pierre HerméA pistachio macaron with a delicate flavor, enhanced with pistachio paste and a touch of natural bitter almond extract for depth and aroma.
Chef's Tips
Allow the macarons to mature for 24 hours in the fridge for the best texture.
Use high-quality pistachio paste without added sugar for a pure flavor.
Liquefy egg whites 5 days ahead for better results.
Tools Used
Stand Mixer
Piping Bag (plain Tip
Baking Sheets
Parchment Paper
Kitchen Thermometer
Immersion Blender
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Ingredients
Pistachio Macaron Shells
Pistachio Ganache
Instructions
Preparing the Pistachio Macaron Shells
- 1
Sift the icing sugar with the almond flour.
- 2
Mix the food colorings into the first batch of egg whites and pour over the almond-sugar mixture without stirring.
- 3
Prepare an Italian meringue - boil water and sugar to 118°C. Start whisking the second batch of egg whites when the syrup reaches 115°C.
- 4
Pour the cooked sugar over the whipped egg whites while whisking, and cool to 50°C.
- 5
Gently fold the meringue into the almond mixture to create a smooth batter.
- 6
Pipe 3.5 cm rounds onto parchment-lined baking sheets, spacing 2 cm apart.
- 7
Tap the sheets to flatten slightly and remove air bubbles.
- 8
Let shells dry (crust) for at least 30 minutes at room temperature.
- 9
Preheat a convection oven to 180°C (356°F).
- 10
Bake for 12 minutes, briefly opening the oven door twice during baking to release moisture.
- 11
Slide the baking paper onto the countertop immediately after baking to cool.
Preparing the Pistachio Ganache
- 1
Melt the chopped white chocolate to 45–50°C in a bain-marie or microwave.
- 2
Bring the cream to a boil with the pistachio paste and bitter almond extract.
- 3
Gradually pour the hot cream over the melted chocolate in three additions, stirring from the center outwards.
- 4
Blend with an immersion blender until smooth.
- 5
Pour into a shallow dish, cover with plastic wrap touching the surface, and refrigerate for 6 hours until creamy.
Assembling the Macarons
- 1
Fill a piping bag fitted with a plain No. 11 tip with the pistachio ganache.
- 2
Turn half the shells upside down and pipe a dollop of ganache onto each.
- 3
Top with the remaining shells and press gently.
- 4
Refrigerate the assembled macarons for 24 hours.
- 5
Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
